Stir-fried Mini Mushroom with Coriander

Name: Stir-fried Mini Mushroom with Coriander
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Pocket Mushroom; A handful parsley; a little oil; a little salt; a little chopped green onion; a little Chicken Essence

by Layman

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Everyone has only heard of coriander fried pork loin shreds, maybe you haven't heard of coriander fried pocket mushrooms? Because this is a brain-hole product that I have come up with on a whim. Unexpectedly, it was really whimsical and naive! Once practiced, it is finished. It is definitely a delicious delicacy, without meat, but you can eat a strong meat flavor. I don’t know it’s many times more delicious than cilantro pork tenderloin. If you don’t believe me, try it.
The name of the mini mushroom comes from Taiwan. The meat of Xiuzhen mushroom is crispy and tender, with low fiber content, excellent taste, delicious taste, and rich nutrition. The polysaccharide contained in it has been verified to have anti-tumor function, and the fruit body is rich in High-quality bacterial protein, 17 kinds of amino acids and a variety of trace elements required by the human body, is a rare edible fungus with extremely high nutritional value, and has the reputation of "the best of mushrooms". "

Ingredients

400g Pocket Mushroom
A handful Parsley
a little Oil
a little Salt
a little Chopped Green Onion
a little Chicken Essence

Stir-fried Mini Mushroom with Coriander

1. Wash the pocket mushrooms and tear them into small strips by hand.

Stir-fried Mini Mushroom with Coriander recipe

2. Sit in a pot, add the pocket mushrooms after the water is boiled, and remove the cold water one minute after the water is boiled again.

3. Squeeze the water dry by hand and put it on a plate.

4. Pick the coriander, wash and drain.

5. Cut into inch segments.

6. Sit in a pan and pour the oil. After the oil is hot, pour in the pocket mushrooms and fry slowly over medium-to-low heat. It takes about 5 to 6 minutes to fry the water in the mushrooms and produce the aroma of the mushrooms. After sautéing, push the mushrooms aside, add the chopped green onion with the remaining oil in the pan and sauté.

7. Pour in coriander, add a little salt, and stir-fry the chicken broth evenly before it comes out of the pot.

8. Finished product.

Tips:
1. When frying mushrooms, use a little more oil than usual. Be sure to stir-fry for a while to get the aroma of the meat.

2. After adding the coriander, stir fry quickly, otherwise the coriander will get old. To be precise, add the coriander and turn off the heat by turning it twice.